Summer Harvest cherry recipes:

Cherries burst with more than flavor. A nutrient-packed fruit the Greeks first wrote about in 287 B.C., cherries are rich in cancer-fighting antioxidants and anti-inflammatory compounds.

The Bing cherry is the most popular variety, identifiable by its rich, dark color and round shape. Also well-known is the Lambert, a heart-shaped cherry that is also dark red but slightly smaller than the Bing. Rainier is another cherry that is increasingly popular; a creamy-colored fruit with a pink-to-red blush, it's more delicate than the other varieties and the most expensive.

Cherries can be served cold or hot, and Wiley showcases their versatility by sharing recipes for a breakfast parfait, duck with cherry-thyme sauce and a cherry-chicken salad.

Buying: Make sure the cherries are firm and dark-colored. In general, the darker the cherry's skin, the sweeter it will be. Also look for the biggest cherries. Unlike many fruits, which might be at their best in petite sizes, large cherries are more flavorful than little ones. If a cherry looks or feels bruised or wet or smells "fermented," avoid it; it will not only taste bad, but will spoil the good cherries. Cherries perish quickly, so use promptly after buying.

Storing: Store unwashed cherries in the refrigerator for up to three days.

Tip: To remove cherry pits, slice each cherry in half and pluck off the stem and pit. Or use a cherry pitter, which is sold in cookware shops and is generally inexpensive. Cherries also can be pitted with a vegetable peeler by pulling the stem off the cherry, inserting the tip of the peeler and lifting out the pit.